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Volume 44; Issue 10
Main
Journal of Food Processing and Preservation
Volume 44; Issue 10
Journal of Food Processing and Preservation
Volume 44; Issue 10
1
Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach ( Spinacia oleracea L.)
Zhan, Lijuan
,
Li, Jingyao
,
Huang, Wen
,
Song, Conghui
,
Li, Jiayin
,
Pang, Lingyun
,
Li, Yu
Journal:
Journal of Food Processing and Preservation
Year:
2020
File:
PDF, 483 KB
Your tags:
2020
2
Evolution of physiological characteristics and nutritional quality in fresh goji berry ( Lycium barbarum ) stored under different temperatures
Zhou, Yijie
,
Lai, Yongkai
,
Chen, Zhongsuzhi
,
Qu, Hongxia
,
Ma, Sanmei
,
Wang, Ying
,
Jiang, Yueming
Journal:
Journal of Food Processing and Preservation
Year:
2020
File:
PDF, 1.13 MB
Your tags:
2020
3
Characteristics of lowâsalt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji
Nagai, Takeshi
,
Saito, Masataka
,
Tanoue, Yasuhiro
,
Kai, Norihisa
,
Suzuki, Nobutaka
Journal:
Journal of Food Processing and Preservation
Year:
2020
File:
PDF, 599 KB
Your tags:
2020
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